Baked Zucchini with Tuna, Miso, and Cheese

Baked Zucchini with Tuna, Miso, and Cheese

A grand collaboration between canned tuna and miso. The cheese makes it superb when it's freshly baked!


Canned tuna
1 can
Celery (or onion)
40 g
[a] Miso
1 tablespoon
[a] Sugar
1 tablespoon
[a] Mirin
1 tablespoon
Pizza cheese
40 g plus
[b] Dill spice or pepper
As preferred


1. Mix all [a] condiments.
2. Cut the zucchini in half lengthwise and carve out the inside with a spoon. Chop the removed flesh finely.
3. Pan-fry the tuna, celery, and zucchini. Season with the condiments from Step 1. Add half of the cheese and mix everything together. Pack into the zucchini boat.
4. Top with the remaining cheese. Wrap in aluminium foil and bake in an oven that has been preheated to 220℃ (428°F). Top with [b] spices if you'd like.

Story Behind this Recipe

Zucchinis are cheap these days. During the summer, I make these zucchini boats quite frequently for my family. You could also use yellow zucchini!